Gaelic Cemetery Vineyard Clare Valley Premium Shiraz 2015
94 POINT RATED JAMES HALLIDAY SMALL BATCH MUSEUM RELEASE CLARE VALLEY SHIRAZ
- ★★★★★ ★★★★★ 0 out of 5 stars.
- 94 POINTS JAMES HALLIDAY WINE COMPANION
- 93 POINTS NED GOODWIN MW "A JOB WELL DONE"
- OLD VINE LIMITED RELEASE CLARE VALLEY SHIRAZ
- 5 RED STAR RATED WINERY JAMES HALLIDAY WINE COMPANION
Incredibly deep red, almost black in colour, this wine shows all the usual blackberry, star anise and ferrous characters that we have come to expect from this site. Rich and ripe on the palate, it displays plenty of texture and length driven by the robust natural tannins present. Excellent cellaring potential.
94 Points James Halliday Wine Companion
"Deep purple-crimson; a very concentrated and powerful full-bodied shiraz with blackberry, dark chocolate, licorice and mocha flavours, the tannins ripe; carries its alcohol"
93 Points Ned Goodwin
"A mid-crimson, transparent and vibrant, this is a mid-weighted shiraz serving as a strong transmission of place to glass: pepper grind, damson plum, sour cherry and Chinese lacquer notes, tailing off into a wisp of briar, iodine, bitter chocolate and eucalyptus. The wine spreads effortlessly across the palate without too much bump of excessive tannin; grind of acidity. A job well done."
The 2015 vintage was shaped by a cool winter with above average rainfall followed by a dry and quite warm spring. Budburst was almost 2 weeks earlier than normal due to the warmer conditions and as a consequence harvest was also very early – we commenced vintage on Feb 4th. The summer was quite mild really and did not get hot for any extended period. Apart from a few hot days around New Year and mid February conditions were very mild for the rest of the harvest. The grapes for this wine were both hand & machine harvested, transported to the winery, de stemmed, pressed and the juice chilled prior to the being partially clarified by cold settling – some solids were retained for texture and added complexity. It was then inoculated with a pure yeast culture, with fermentation carried out in stainless steel temperature controlled tanks for 25-30 days. After fermentation the wine was fined, stabilised and then filtered prior to bottling.
Clare Valley, South Australia
|Cellaring:||Drink now or cellar long term|
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